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Hawaiian Flatbread Recipe (The Char-Pineapple Fix for Soggy Crust)

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A hawaiian flatbread recipe with charred pineapple, crispy bacon, garlic-chili butter and hot honey for a crisp crust with zero sogginess.

Ingredients

Scale
  • 2 store-bought flatbreads or naan (or 1 lb homemade pizza dough, divided in two)
  • 1 cup fresh pineapple, cut into 1/2-inch rings or chunks
  • 4 strips thick-cut bacon, diced
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 cups low-moisture part-skim mozzarella, shredded
  • 1/4 cup thinly sliced red onion
  • 1 jalapeño or fresno chile, thinly sliced
  • 2 tbsp hot honey, for finishing
  • 2 tbsp chopped scallions or cilantro
  • Kosher salt, to taste

Instructions

  1. Preheat oven or pizza stone to 475°F (245°C).
  2. Heat a dry skillet over high heat. Add pineapple in a single layer and char 2-3 minutes per side, until deeply golden with dark spots. Remove and let cool slightly; chop into smaller pieces if using rings.
  3. In the same skillet, cook diced bacon over medium heat until fully crisp, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of the rendered fat.
  4. Stir minced garlic and red pepper flakes into the melted butter; let sit 5 minutes to infuse.
  5. Brush flatbreads with the garlic-chili butter, going edge to edge, then brush the reserved bacon fat along the crust border.
  6. Scatter mozzarella evenly over each flatbread, followed by charred pineapple, crispy bacon, and red onion.
  7. Bake directly on the oven rack or stone for 7-9 minutes, until the cheese is blistered at the edges and the crust is deep golden. Watch closely in the last 2 minutes.
  8. Remove from oven, top with sliced jalapeño, a drizzle of hot honey, and scallions. Slice and serve immediately.

Notes

Char the pineapple until it’s genuinely dry to the touch before it goes on the flatbread — that’s what stops the sogginess, not just flavor. Use low-moisture mozzarella, not fresh, for the same reason. If your dough is thick, par-bake it plain for 3-4 minutes before adding toppings so the center doesn’t undercook. Leftover charred pineapple keeps 4 days refrigerated and is great on tacos or fried rice.

Find it online: https://www.receipster.com/hawaiian-flatbread-recipe-the-char-pineapple-fix-for-soggy-crust/